Sunnys Creamy Ranch Tomato Soup Recipes

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SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST



Sunny's Simple Roasted Tomato Soup with Broiled Cheese Toast image

Provided by Sunny Anderson

Time 1h

Yield 4 servings

Number Of Ingredients 11

Olive oil, for drizzling
10 to 12 sprigs fresh thyme
6 cloves garlic
Kosher salt and freshly ground black pepper
10 Roma tomatoes, halved lengthwise
2 red bell peppers, stemmed, seeded and halved
1 red jalapeno, sliced lengthwise
1 cup frozen pearl onions (do not defrost)
3 to 4 cups vegetable stock
4 slices white bread
4 slices American cheese

Steps:

  • For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
  • Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
  • Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
  • For the toast: Preheat the broiler on high.
  • Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.

SUNNY PROVENCAL TOMATO SOUP



Sunny Provencal Tomato Soup image

This is a lovely tomato soup with the typical sunny flavors of the southern French countryside, and a great use for the summer tomato crop! Serve with a toasted, crusty bread rubbed with garlic and drizzled with olive oil. From "Modern French Classics" by Camille Le Folle.

Provided by BecR2400

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 onions
8 large ripe tomatoes
2 tablespoons olive oil
1 garlic clove, peeled
1 sprig fresh thyme
1 bay leaf
1 small rosemary sprig
6 cups water
salt
grated cheese (optional)
crusty bread (optional)

Steps:

  • Peel and thinly slice the onions. Peel the tomatoes by plunging into boiling water for 2 minutes to loosen the skins, remove the seeds and chop roughly.
  • Put the onions and oil in a large pan and fry lightly over a low heat until the onions are transparent. Add the tomatoes, garlic and herbs.
  • Leave to simmer gently for 15 minutes and then add the measured water. Increase the heat and continue cooking for a further 10 minutes.
  • Remove the herbs and garlic and mash the tomatoes with a fork or potato masher. Season only with salt.
  • Serve hot with grated cheese or, if you prefer, a slice of toasted, crusty bread. Good with a rose or pinot grigio.

Nutrition Facts : Calories 99.6, Fat 5, SaturatedFat 0.7, Sodium 18.1, Carbohydrate 13.4, Fiber 3.4, Sugar 8, Protein 2.5

CREAMY TOMATO SOUP



Creamy Tomato Soup image

We love soup weather,(doesn't seem to last too long in Texas), and my dad came up with this easy recipe for tomato soup. He is a great cook!

Provided by lonestargal

Categories     Low Protein

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 (14 ounce) cans diced tomatoes
1 (6 ounce) can tomato sauce
2 cups chicken broth
1 cup heavy cream
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
4 teaspoons sugar (we use splenda)
salt and pepper

Steps:

  • Add all ingredients into a saucepan. Heat to boiling. Remove from heat and blend with immersible hand blender. Serve.

Nutrition Facts : Calories 204.2, Fat 15.5, SaturatedFat 9.3, Cholesterol 54.3, Sodium 673.3, Carbohydrate 14.2, Fiber 2.2, Sugar 9.4, Protein 4.4

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